Kefir making as alternative to yoghurt making.

GardenGirl77

Thank you, I'm still intrigued enough to have a go, mainly because it's supposed to be so good for you. Re the sourness - presumably if it's strained you could treat it like yoghurt and sweeten with fruit or honey?

shykins

oh yes you can add sweetener to it if its too sour for you. i add peanut butter and/or da vinci sugar free syrups

Caterina

Or if you don't strain it you can make smoothie with it, just add a banana and a couple of dates for sweetness. And because they are good prebiotics (e.g. the stuff that your good bacteria feed on).

GardenGirl77

Brilliant thank you for those ideas. :T I'll let you know how I get on...

ess0two

Anyone still making Kefir?

I've just started myself,it aids my GERD / reflux symptoms etc.

GardenGirl77

Yes I am! My first attempt didn't go very well and I ended up binning the grains (I couldn't get on with the taste) but I got some more and now I strain through a sieve to get rid of the watery bit - it ends up like yoghurt (but a bit stronger) and I love it. It's so cheap too, I use about 400ml of whole milk per day and I've now got into a routine of straining some every day and putting in the fridge, then starting off some more. There's plenty for me and the OH to have on our fruit every day.

thriftwizard

We're making both milk & water kefir again; water kefir I've done for years, but DD1 has just started up a milk kefir jar again. I may even have inadvertently bred up some ginger kefir - see "In a ferment" thread if interested! We stopped doing milk kefir as it was the least favourite amongst all the brews we make, but DD1 had taken to buying bottles of the stuff to drink at work, enough that she realised she'd be better off making it.

GardenGirl77

I like the sound of ginger kefir... will look at the thread.

Primrose

I,ve now tried several attempts using the freeze dried powdered culture but on every occasion after around 48 hours find mixture has thickened but when I strain it off I'm losing around 50% of the original milk in whey which just has to be thrown away.so end up with a relatively small amount of end product.

What am I doing wrong or is this amount of wastage normal?

shykins

not sure how many times you have changed the milk, it can take a few times before it livens up a bit. are your grains multiplying?